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Mexicali Salsa Recipe | |
Mexican Sauces | |
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Ingredients:
Makes 3 cups5 ripe tomatoes(about 2 lbs.),peeled and chopped 1 medium onion, chopped 2 cloves garlic, minced 1/3 cup cider vinegar 3 tablespoons tomato paste 1 tablespoon chopped fresh cilantro 2 teaspoons chopped fresh oregano 1/2 teaspoon black pepper Dash salt 1 can(4 oz.)chopped green chilies, drained 4 fresh jalapeno peppers, broiled, peeled, seeded and finely chopped
Directions:
In a medium saucepan, combine tomatoes, onion, garlic, vinegar, toamto paste, cilantro, oregano, pepper and salt. Simmer about 10 minutes, or until liquid is reduced. Add green chilies and jalapenos. Simmer 10-15 minutes to blend flavors. Let cool. Serve at room temperature with tortilla chips.Note: Cover and refrigerate leftover salsa for up to one week For a full-flavored salsa, blister or char the chili peppers under the broiler before peeling them. This recipe calls for medium-hot jalapeno peppers, but milder or hotter peppers can be used, depending on personal taste.
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